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Begs the question as a Whole Food preparer: Why would I purchase 'flakes' from a company, that comes in a box with a bar code and add that to my perfectly good, grass feed meatloaf? What exactly is in that box? Can anyone confirm or deny the contents of that box? Why eat something as fake as dried potato dust?

Promise not to add the bar code or box to the meatloaf. My meatloaf being humble since I can't afford grass fed, I have no idea whether the "dried potato dust" was made from fake or genuine potatoes. Elsewhere in this thread I give sufficient reason why I need to take shortcuts. If I could boil some potatoes, I would.

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I use potato flour as my thickener for anything needing thickening - most of those dishes use potatoes anyway so it seems like a natural fit. I also use it to thicken meat gravies - I brown ground beef and onions in beef tallow, then sprinkle a few tablespoons of potato flour and blend well, then add hot bone broth and bring to a boil on high heat. Let it bubble for a bit to thicken, then add cream to finish it. Don't see why that wouldn't work for meatloaf. I'm not a fan of potato flakes and a bag of Bob Mills potato flour lasts a long time so the cost doesn't concern me much.

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There probably isn't much difference - I guess I am just a sucker for anything that says organic, lol. I like the potato flour for the silkiness of the sauce - it is better than regular flour for texture. She may do better with potato flakes to mimic the texture of bread in a meatloaf.